SEAFOOD SALAD WITH LIME VINAIGRETTE
(Recipe from Cooking Light)
6 Servings
Vinaigrette:
1 teaspoon cumin seeds
1/2 teaspoon salt
1 garlic clove, minced
1/3 cup fresh orange juice (about 1 medium orange)
3 Tablespoons fresh lime juice
1 Tablespoon minced shallots
2 teaspoons honey
1/8 teaspoon freshly ground black pepper
2 Tablespoons extra virgin olive oil
Seafood:
1 1/4 pounds sea scallops
1 1/4 pounds large shrimp, peeled and deveined
Cooking spray
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
3 cups mixed salad greens
3 cups chopped romaine lettuce
1 cup sliced Belgian endive (about 2 small heads)
1 cup orange sections
To prepare vinaigrette, toast cumin seeds in a small skillet over medium-high heat 2 minutes or
until fragrant, stirring constantly. Combine 1/2 teaspoon salt and garlic in a small bowl, using a
fork to mash into a paste. Add toasted cumin seeds, orange juice, lime juice, shallots, honey,
and 1/8 teaspoon pepper; stir well with a whisk. Add olive oil, stirring with a whisk until well
blended. Set aside.
To prepare seafood, lightly coat scallops and shrimp with cooking spray; sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper. Heat a heavy grill pan over medium-high heat. Lightly
coat pan with cooking spray. Add seafood; cook 2 minutes on each side or until done. Place
seafood in a bowl; drizzle with 1/3 cup vinaigrette, tossing to coat.
To prepare salad, combine salad greens, romaine, endive, and orange sections in a large bowl.
Drizzle with remaining vinaigrette; toss gently to coat. Top with seafood.
(Recipe from Cooking Light)
6 Servings
Vinaigrette:
1 teaspoon cumin seeds
1/2 teaspoon salt
1 garlic clove, minced
1/3 cup fresh orange juice (about 1 medium orange)
3 Tablespoons fresh lime juice
1 Tablespoon minced shallots
2 teaspoons honey
1/8 teaspoon freshly ground black pepper
2 Tablespoons extra virgin olive oil
Seafood:
1 1/4 pounds sea scallops
1 1/4 pounds large shrimp, peeled and deveined
Cooking spray
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
3 cups mixed salad greens
3 cups chopped romaine lettuce
1 cup sliced Belgian endive (about 2 small heads)
1 cup orange sections
To prepare vinaigrette, toast cumin seeds in a small skillet over medium-high heat 2 minutes or
until fragrant, stirring constantly. Combine 1/2 teaspoon salt and garlic in a small bowl, using a
fork to mash into a paste. Add toasted cumin seeds, orange juice, lime juice, shallots, honey,
and 1/8 teaspoon pepper; stir well with a whisk. Add olive oil, stirring with a whisk until well
blended. Set aside.
To prepare seafood, lightly coat scallops and shrimp with cooking spray; sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper. Heat a heavy grill pan over medium-high heat. Lightly
coat pan with cooking spray. Add seafood; cook 2 minutes on each side or until done. Place
seafood in a bowl; drizzle with 1/3 cup vinaigrette, tossing to coat.
To prepare salad, combine salad greens, romaine, endive, and orange sections in a large bowl.
Drizzle with remaining vinaigrette; toss gently to coat. Top with seafood.